Dad's Pumpkin Chiffon Pie


"Deliciously different pumpkin chiffon pie with a gingersnap crust! My family has used this pumpkin pie recipe exclusively for all the 43 years I have been around!"


3 h 30 m servings 429 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 429 kcal
  • 21%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 68.6g
  • 22%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 414 mg
  • 17%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Line one 9 inch pie pan with whole gingersnap cookies, breaking as necessary for fitting.
  2. In a saucepan over medium heat cook pumpkin puree to heat through, stirring frequently.
  3. Separate the eggs. Combine the egg yolks, 1/2 cup sugar, milk, spices and butter or margarine. Add to pumpkin and cook, stirring frequently until mixture is of custard consistency. Remove mixture from heat.
  4. Soften gelatin in the cold water and stir into the pumpkin until dissolved. Chill mixture until it begins to stiffen (about 1 1/2 hours).
  5. Whip egg whites with the reaming 1/2 cup sugar until stiff. Fold whipped egg whites into the pumpkin mixture. Spoon mixture into the prepared pan and chill until set (about 3 hours). Serve topped with whipped cream.
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  1. 10 Ratings


I can't stand pumpkin pie. Ok, with this pie, I was sneaking back to the fridge for more. I used a baked pie shell, rather than the cookie crust called for. The pie is wonderfully light and f...

I made this recipe for Thanksgiving and it was SO yummy. My family loved it. It makes ordinary pumpkin pie look like mud. The gingersnap crust adds such a great flavor. THANKS! Will prepare...

This is a very different but delicious pumpkin pie. Since I tend to like my pies lighter, I thought it was very good. The ginersnaps really added flavor. The way the pumpkin mixture oozes int...

This one's a keeper! This recipe does wonders to thick, heavy pumpkin. I made it for a family dinner and coaxed everyone to try it - even the "non-pumpkin-pie-eaters" loved it! The filling fl...

I really did not care for this pie; pumpkin pie is my favorite and I was excited to try this new twist, but I was disapointed. It is ok if it is all eaten right away, but after a few hours the ...

I think a little more spice would be nice, but maybe thats just me.

Gingersnap cookies did not soften as I would have liked them to. Too hard to cut. When they say the first piece is the hardest to come out, they should have said all pieces are hard to come ou...

This is very close to my Mom's recipe, except she: 1. did a graham cracker crust 2. used 2 1/2 cups Pumpkin 3. used 1/2 cup light brown sugar - 1 cup white sugar 4. 1/4 teaspoon nutmeg 5. 3/4 cu...

the texture was nice but not enough flavor for Thanksgiving.